Oh Beehive Kitchenware Co. with your painfully adorable cheese markers.
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Past events on flickr:
Masters of Gouda and California Reds
Beer and the Cheese that Loves it
Swiss Cheese and Alsatian Wines
September 21, 2010
March 19, 2010
Aye, life.
Apologies for delays all around Cheesewhizzes land.
We’ll be back next week with big fun.
February 26, 2010
Styley Brooklyn Slate Co.
It’s part of the Cheesewhizzes thing, right?
You know we use slate tiles to display the cheeses at each event.
They’re fine, they’re useful, they do the trick.
So when the Brooklyn Slate Company sent us one of their slate trays to check out, well, we were amazed.
Gorgeous quality,
gorgeous packaging and
gorgeous cheeseability.
From their site, “Boards come in red, gray, or black, with your choice of a natural or clean edge. Sourced from our family quarry in upstate New York, each cheese board is packaged in a burlap bag with soapstone chalk and anti-slip padded feet.”
We got a black slate with a natural edge — our recommendation as well — keeps cheeses looking classier than you knew they could.
February 11, 2010
Baby steps
Thanks for your patience, Cheesewhizzes, as I learn to integrate my love of cheese with a new baby.
Wanted to give big thanks to Rubicon Estate for hosting the most recent Cheesewhizzes event, “Tales of the Traveling Cheesewhizzes.” More info on how we put it all together in the next newsletter.
Did you attend? Share your pictures by posting to Flickr and adding the tag “Cheesewhizzes” or by posting to the event wall on Facebook.
December 11, 2009
Cheesy Ornaments
Do you love cheese enough to have it represented on your holiday tree?
If so, you are in luck. Sur la Table – that lovely kitchen store – has a collection of cheese themed ornaments ready for you!
Sparkly, inspiring, hand-made in Germany cheese ornaments…I have already ordered them as hostess gifts.
What are you waiting for?
December 3, 2009
Artichoke Dip…and yes, it's cheesy!
I really do have a collection of artichoke dips. Each one slightly different. Each one VERY delicious!
I found this one recently while searching for something to make for a crowd coming over for a rival college football game. Not only did it satisfy those pig skin lovers, I think it would be a mighty fine dip to make for any holiday party.
Yes, Food & Wine magazine some shiny gold stars for you!
Artichoke Dip
Recipe by Cocktails 2008
1 large jalapeno
4-90z. boxes of frozen artichokes, thawed, drained and coarsely chopped
3/4 C mayo
3/4 C freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 T fresh lemon juice
1 t finely grated lemon zest
1 t kosher salt
1 t Tabasco
2 1/2 oz. sharp white cheddar cheese, shredded (1 Cup)
Crackers or sliced baguette, for serving
Directions:
1. Preheat oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4″ dice.
2. In a large bowl, mix the artichokes with the jalapeno, mayo, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until bubbly. Serve hot or warm, with crackers.
November 30, 2009
Colin Cowie Cheese Boards for lovers
Holiday shopping when one is 39 weeks pregnant finds one camped out uncomfortably in front of the computer.
To be fair, I’m not standing in line, but finding a comfortable typing position is a challenge.
Thankfully, there is this plate of cheese to keep me going.
In my quest to gift my friends and family, I fell in love with this Colin Cowie Cheese board at the HSN site.
Perfect.
I knew you would love it too.
November 23, 2009
Thanksgiving Cheese
Get. Out. Of. My. Kitchen.
No, seriously, you, there, who keeps opening my oven and
you, there who keeps stirring the cranberry sauce.
You, get out.
Here, I have something for you, I have some Thanksgiving cheese.
I have a big platter of it.
Crackers, grapes and cheese.
Now take this out to the living room.
You mean you haven’t started planning your Thanksgiving cheese yet?
(I joke. I haven’t either.)
A well-curated cheese plate is a great way to keep turkey pickers and kitchen grazers from munching their way through your kitchen.
Here are three of our can’t lose favorites for your Thanksgiving munchers.
These are all made in the USA.
These are all grandparent approved.
These all pair well with the relaxed pickery of the day.
Chaumes cheese |
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Chaumes is a staple of in-home cheese plates all over the Napa Valley. It’s mild, yes, but also flavorful, a favorite with kids and amazing in macaroni and cheese. |
Franklin Teleme |
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Franklin Teleme is the cheese we go mad for. Seriously, it has Cheesewhizzes everywhere bumping elbows with each other on their way to the platter. It’s runny, it’s fancy, it’s local and quite frankly, it tastes damn good. |
Rogue River Crater Lake Cheese |
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We had this cheese at the Cheesewhizzes tasting at the Broad Summit in October and let’s just say, the ladies were blown away. There’s a reason this cheese won best American cheese. It’s neither too stinky nor too pungent, a fabulous cheese to please even non-blue cheese lovers. |
November 16, 2009
Cheesewhizzes in Food & Wine
© James Baigrie
It’s kind of a big deal around these parts.
Who am I kidding?
It’s a big deal around any parts.
This here Cheesewhizzes club is featured in this month’s Food & Wine magazine.
Yep, the big Kahuna of the year, the December Food & Wine issue.
(The only one I usually buy, but heck, I’m subscribing now.)
A whole story, about this club.
It features our tips and hints,
publishing our Macaroni and Many Cheeses recipe, sharing the love.
We are so excited to have a bigger platform to share our potluck party ideas.
We are thrilled to help bring the focus to all of the amazing cheeses available in this country.
We couldn’t be happier to share our love of milk’s leap toward immortality.
We’re still putting the finishing touches on our hosting pack — that should be available within the next 2 weeks — but our tasting journal is available right now and if I may say, is glorious in its full-color sharing.
Thanks so much for being a part of our Cheesewhizzes journey!
November 6, 2009
Bra Duro Vecchio
Maybe it’s a function of my my 35 week pregnant belly,
maybe it’s because we’ve been working on this site for the past many moons,
but I’ve been fondly nostalgic for Cheeses of Cheesewhizzes past.
I just remembered Tom’s entry in the Piedmont Cheesewhizzes from oh, two years ago now.
Bra Duro Vecchio.
It’s made from this specialized breed of cows, just to make this kind of cheese, just in this place.
Razza Bovina Piedmontese.
If you eat the cows, the meat is known for their low fat content.
If you make cheese from their milk, you end up with this yumminess.
Bra Duro, the one up there in the picture, is mild flavored and dang tasty with any wines from that part of Italy.
(Gamay, Barbera (my favorite) or Nebbiolo.)
Happy Cheesy Friday!